cooked rice, millet, quinoa, or another favorite grain, for serving
Heat the oil in a large pot over medium heat. Add the onion, carrots, and peppers. Saute, stirring occasionally, for 5-7 minutes, or until the onions are soft and clear. Add the garlic, curry, coriander, cinnamon, allspice, and a few tablespoons water. Cook, stirring frequently, for another 1-2 minutes, or until the garlic and spices are very fragrant.
Add the black-eyed peas, tomatoes, potato, and broth or water to the pot, along with salt to taste (I used 3/4 teaspoon) and cayenne if you'd like. Bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 15 minutes.
Add the coconut milk and collards to the pot. Stir everything well, then re-cover and simmer for another 10 minutes. Taste, add lime juice as desired, and serve over rice or your favorite grain!
*Substitute a few tablespoons vegetable broth for a no oil version.